Beans and Vegetable Curry
Quick and easy Beans and Vegetable Curry with long beans, chickpeas, tempeh, eggplant, and cabbage. Serve over rice for a delicious vegetarian meal.
Ingredients
- 1 packet tempeh (cut into 2-in x 1-in x ¼-in pieces) (8oz/225g)
- 4 tbsp vegetable oil
- 1 sprig curry leaves (stem removed)
- 1 cup coconut milk (240ml)
- Salt to taste
- 1 can garbanzo beans / chickpeas (rinsed and drained) (15.5 oz/440g)
- 1 small Chinese eggplant (cut into 2-inch pieces)
- 4 oz long beans (cut into 2-inch pieces) (115g)
- 3 jalapeno peppers (seeded and cut into 1-inch pieces)
- 8 oz cabbage (sliced) (225g)
Curry Paste
- 1 medium onion (peeled and cut into chunks)
- 2 cloves garlic (peeled)
- 1 inch ginger (30g)
- ¼ cup curry powder (25g)
Instructions
- Blend onion, garlic and ginger with 2 tbsp water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
- Brown tempeh on both sides with 1 tablespoon oil. Remove and set aside.
- In a large pot, heat 3 tablespoons oil. Add curry paste and curry leaves and stir for about 5 minutes until fragrant.
- Pour in coconut milk. Bring to a boil, season with salt.
- Add garbanzo beans, eggplant, and jalapeno peppers. Cover, reduce heat, and let it simmer for 5 minutes.
- Add long beans, cabbage, and tempeh and continue to cook for another 5 minutes.
- Serve warm with basmati rice.
Nutrition
Calories: 363kcal
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